Balsamic vinegar is a very dark, concentrated and intensely flavoured vinegar originating in Italy, made wholly or partially from grape must — freshly crushed grape juice with all the skins, seeds and stems.
Traditional Balsamic vinegar is produced from the juice of just-harvested white grapes, boiled down to a minimum sugar concentration of 30% (brix) or more in the must, then fermented with a slow aging process that further concentrates the flavours. The flavour intensifies over the years as the vinegar sits in wooden casks, becoming sweeter, more viscous and more concentrated. During this time, a portion evaporates — what's called the "angels' share," a term also used in the production of bourbon whiskey, scotch whisky, wine and other alcoholic beverages.
Balsamic vinegar is often called the "Soul of wine," and it comes from a long period of rest. While wine ages in cellars, in a cool and dark place, balsamic vinegar needs a particular climate, and is usually kept in the attic.
Here the Balsamic vinegar rests for a minimum of 20 years, with the hot summer sun and the cold, wet winter together creating the perfect climate for it. It's obtained through the acidification, maturation and aging of the wine, which is baked in the fall — the must thickens slowly until it turns into vinegar. At that point, the precious liquid reaches our tables to give flavor to many different dishes.
In the kitchen
How to use it
Balsamic vinegar can be used to flavor vegetables, meat and fish, but not only that — you can also pour it over strawberries and ice cream.
Folk healers used balsamic to treat body pain and as an energizer. Balsamic vinegar contains powerful antioxidants called polyphenols, which fight cell damage and boost the immune system — antioxidants that may also help protect against heart disease, cancer and other inflammatory conditions.
Its flavor is a rich, complex sweetness that explodes in the mouth with notes of fig, molasses, cherry, chocolate or prune. Traditional balsamic should pick up the flavors of the wood it matured in, and may carry a slight smokiness. It offers a mellow tartness rather than a strong acidity — a unique, special flavor that enhances every taste, savory and sweet. It makes for a very special dish.
The book
Vittoria Caterina Giachi's recipes
Italian cuisine is full of recipes that use precious Balsamic Vinegar, especially at the end of preparation, to give that extra touch of flavor and elegance to the dish. Many traditional recipes, and many secrets of Tuscan cuisine, are contained in the new book by Vittoria Caterina Giachi — special recipes that draw on the past, revisited by the very young Vittoria with a lot of passion and love.
